12 Days of Cookies Day 3: Barefoot Contessa's Coconut Macaroons
The Barefoot Contessa celebrates simple holiday elegance by sharing her
classic, crowd-pleasing coconut macaroons.
Cook Time: 25 Minutes
Level: Easy
Yield: 20-22 Cookies
INGREDIENTS:
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
DIRECTIONS:
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and
vanilla in a large bowl. Whip the egg whites and salt on high speed in the
bowl of an electric mixer fitted with the whisk attachment until they make
medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1
3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30
minutes, until golden brown. Cool and serve.
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